Coconut Curried Chicken

Coconut Curried Chicken

Coconut Curried Chicken

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Chatak Masala Mild_edited.jpg
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Tags :

Curry, Spicy, Mild, Coconut, Chicken

4

Serves 

Prep Time

30mins

Total Time

1 hour

Heat Level

3/5

Nutritional Facts

Amount per Serving

4

Instructions

Step 1 :
Season chicken pieces with salt, pepper, chives, culantro and garlic

Calories

540

Fat

5g

Carbohydrates

3g

Protein

7g

Step 2 :
Heat oil in a large skillet over medium-high heat for two minutes.

Step 3 :
Stir in onions and chilli peppers, and cook 1 minute more.

Serve hot with rice or any type of bread.

Step 4 :
Add the curry powder to the chicken a toss lightly.

Main Ingredients

2lbs boneless skinless chicken breasts cut into ½ inch pieces
1 tsp salt
1tsp grounded black pepper
1Tbsp chopped chives
1 Tbsp Chopped culantro leaves (or 3 Tbsp Chopped Cilantro Leaves)
1 ½ Tbsp vegetable oil or any other cooking oil
½ Medium Onion thinly sliced

Other Ingredients

Ingredients

2 Tbsp Chatak Spicy Curry Massala (Chatak Mild Curry Massala may also be used)
2 cloves garlic minced
2 whole dried chilli peppers
1 (14ounce) can coconut milk (or 1 pack dehydrated coconut milk powder & re-constituted with 1 cup water)
3 tablespoons sugar
1 carrot cut into 1/2 inch rounds
8-10 curry leaves

Step 5 :
Add chicken to the pot and sitr until all the chicken has been coated with the curry and oil.

Step 5 :
Add chicken to the pot and sitr until all the chicken has been coated with the curry and oil.

Step 6 :
Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink.

Step 7 :
Pour coconut milk, tomatoes and sugar into the pan, and stir to combine.

Step 8 :
Cover and simmer, stirring occasionally, approximately 30 minutes

Step 9 :
Check for salt and pepper and season accordingly. Add the curry leaves, stir and turn the heat off.

Step 10 :
Let steam for an additional 5-10 minutes with the cover on and heat off.